Herb Roasted Chicken Breasts With Pan-Fried Vegetables

Nothing beats fresh thyme and oregano on chicken breasts, except for dried when you cannot just go out and nip it from the garden or store. In this case, you are going to make an herb mixture with a generous amount of green onions and olive oil to spoon over the browned chicken breasts before turning to the oven to complete the dish. The choice is yours, don’t sweat the small stuff.

Rather invest your energy in hunting for the best asparagus you can find. Keep in mind that size does not matter, as it is not the best indicator of either quality or flavor. What you should be looking for, however, is firm spears with closed tips. Avoid stalks that appear woody at all costs. If your stalks do happen to have woody ends, simply chop them off before cooking. Asparagus does not last long out of the ground, so make sure to consume it right away. If you need to wait a day, or two, you can refrigerate asparagus stalks, standing them in a bowl of water. Fresh asparagus is worth the extra care cause it tastes great and adds a splash of nourishing spring green to your meal as it provides you with fiber, folate and essential vitamins.